1 kg puff pastry (frozen puff pastry – just to mention that before to use, it should stand at least 12 hours in the fridge to defrost nice to be further processed)
15g of vanilla pudding
750 ml milk
15 tablespoons sugar
200 ml sweet cream
150g cooking chocolate
Stretching out the puff pastry and divide it into three equal rectangles. Put the puff pastry pieces into baking trays lined with baking paper. Peels are baking in a before preheated oven at high temperature until they get golden – brown crust. Make pudding according to the directions. Leave to cool, then in the pudding add the mixed butter and mix well. In this cream and the sweet cream, which are mixed only in one direction to do not die down. Place the first layer in the baking pan and spread it with a thick layer of cream. Then, goes the second puff pastry and cream again. Finally go third puff pastry which is covered with melted chocolate. Cake should stand 5-6 hours in the fridge before serving. Enjoy!
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